المصدر: Journal of the Institute of Brewing. 126(2):168-175

مصطلحات موضوعية: sourdough, sahti, food and beverages, Saccharomyces cerevisiae, fermentation, farmhouse ale, flavour

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___01229::abc2e96c197e46b6a049b98233aed0ca
https://cris.vtt.fi/en/publications/39ecbeee-f829-425d-96fe-a9f9c610bf5b

المؤلفون: Catallo, M. (Martina), Nikulin, J. (Jarkko), Johansson, L. (Linnea), Krogerus, K. (Kristoffer), Laitinen, M. (Mika), Magalhães, F. (Frederico), Piironen, M. (Marjokaisa), Mikkelson, A. (Atte), Randazzo, C. L. (Cinzia L.), Solieri, L. (Lisa), Gibson, B. (Brian)

المصدر: Catallo, M, Nikulin, J, Johansson, L, Krogerus, K, Laitinen, M, Magalhães, F, Piironen, M, Mikkelson, A, Randazzo, C L, Solieri, L & Gibson, B 2020, ' Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing ', Journal of the Institute of Brewing, vol. 126, no. 2, pp. 168-175 . https://doi.org/10.1002/jib.608

مصطلحات موضوعية: sourdough, farmhouse ale, fermentation, flavour, Saccharomyces cerevisiae, sahti, sourdough, sahti, food and beverages, Saccharomyces cerevisiae, fermentation, farmhouse ale, flavour

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cf9f4479bb15eb90dd8046e6c017d927
http://hdl.handle.net/20.500.11769/499785

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مصطلحات الفهرس: Saccharomyces cerevisiae, farmhouse ale, fermentation, flavour, sahti, sourdough, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: http://urn.fi/urn:nbn:fi-fe202101192126